Monday, August 6, 2007

Veggie - Black Bean Quesadillas

I generally like Quesadillas but find the restaurant versions very cheesy and quite a bit greasy, so I prefer to make them at home with healthier ingredients and lot more veggies spiced to please the Indian palate. These quesadillas are a breeze to prepare and make a balanced, satisfying meal with whole wheat tortillas, veggies, black beans and low fat cheese. I'd like to send this entry to Shaheen'sSummer Express Cooking Event .

Minutes 10-204. Heat a tsp of oil in a pan on med-high heat and add onions and garlic, saute till golden, then add the mushrooms, bell peppers, carrots and after a few mins, add tomatoes and salt. Next, add the turmeric, coriander powder, chilli powder and cumin powder. Cook till done.

Minutes 20-255. Heat a pan (one used to make rotis or dosais) on med. flame. Coat with a thin layer of oil.6.Take a tortilla and on one half, spread about 1-2 tbsp of cheese (acc. to preference), followed by black beans, cookied veggies, another 1-2 tbsp of cheese, coriander leaves and a few drops of ketchup. Bring over the other half and cover.

7. Carefully take the assembled tortilla and slide gently onto the hot pan and cook both sides for 30 seconds each or until golden brown. 8. While one is cooking, you can assemble the next one. Minutes 25-309. Cut each quesadilla (semi-circle) into 3 wedges and top with a dollop of sourcream.

This is such a versatile dish since you can change the fillings to suit your taste. Spinach-mushroom combination is a popular one and you can use refried beans instead of black beans or avoid them altogether.

Thanks lavanya for leaving a comment in my blog. I am happy your daughter liked the sambhar.Liked your quesedillas. My husband has stacked up some bean varieties saying they are good for health. Now I can make a tasty dish using them.